"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CHICKEN POMODORO Recipe

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This recipe for CHICKEN POMODORO, by Connie Pillsbury, is from The Sadler Family Cook Book,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Contributor:

Contributor:

Category:

Category:

Ingredients:

Ingredients:

Season 4-6 chicken cutlets with salt and pepper and drege in flour2 teaspoons of olive and 2 teaspoons of real butter¼ cup of Vodka2 tablespoons of fresh lemon juice1 table spoon of cream1cup of chicken broth2 cups of slice in half grape tomatoes or tomato of your choice½ cup of green onions sliced thin

Directions:

Directions:

sauté chicken, until brownedremove from panturn off the stovethen add the vodkalet it reduce by about halfthen add the lemon juiceand chicken brothlet cook for about 10 minutes, and then return the cooked chicken breast to pan and bring to a strong simmer, remove chicken again and keep it warmyou sauce should start getting a little think, if not add some corn starch (just a little) you want a thick glaze but not a gravy. Add the tomatoes and onion to the sauce just until warmed and remove and spoon over chickenyou cans serve this with pasta, rice or potatoes

Number Of
Servings:

Number Of
Servings:

2-4

Preparation
Time:

Preparation
Time:

20 min

Personal
Notes:

Personal
Notes:

I have made this all summer for my customer, they all just loved it, hope you do too!Add capers and sliced lemons , I always do!

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